Makes 2 Servings

Ingredients

For the cauliflower rice

1 tablespoon ghee or coconut oil

About 3.5 cups frozen cauliflower rice (1 12 ounce bag)

4-5 scallions finely chopped, green and white parts separated

Small handful of fresh parsley, finely chopped

2-3 cloves garlic, finely chopped

½ teaspoon ground turmeric

¼ teaspoon ground ginger

¼ cup broth or water

½ tablespoon fish sauce (can sub low sodium soy sauce)*

3/4 cup no sugar added diced canned pineapple, drained and juice reserved

2 tablespoons raw pepitas (pumpkin seeds)

Salt and pepper

For the salmon

2 pre-cut wild caught salmon filets, or one larger whole piece

Olive oil

Salt

Sprinkle of chili powder

Reserved pineapple juice (from canned pineapple)

To Serve

Lime wedges

Sliced avocado

Chili flakes (optional)

Directions

Drain the pineapple from the can and add the juice to a shallow dish. Add the salmon skin side up, place into the refrigerator and allow to marinate for around 10 minutes while you begin the cauliflower rice.

For the cauliflower rice

Heat a pan over medium heat and add the ghee, the white parts of the scallion, chopped garlic, turmeric, and ginger. Saute until fragrant, about 2 minutes.

Next, add the cauliflower rice, the broth or water, and the fish sauce to the pan and stir to combine. Increase the heat and saute until the cauliflower is cooked and the liquid has absorbed, about 8-10 minutes.

Stir in the pepitas and the chopped parsley and saute for another 1-2 minutes. Taste and add salt and pepper to your taste. Remove from heat.

For the salmon

When you begin the cauliflower rice, preheat the oven to (high) broil.

Lay a piece of tin foil onto a baking sheet and remove the salmon from the pineapple juice, placing it skin side down on the tin foil.

Sprinkle the top of the salmon with salt, drizzle with olive oil, and sprinkle with chili powder.

Broil the salmon on an oven rack about 6 inches away from the broiler for 4-6 minutes, until the salmon reaches your preferred level of doneness. Flake the middle with a fork to check.

To serve

Divide the cauliflower rice and salmon between two plates and finish with a squeeze of lime juice, the green parts of the sliced scallion, sliced avocado, and chili flakes (optional). Enjoy!

*Fish sauce adds a great depth of flavor, and keeps this meal paleo-friendly. If you don’t have it or prefer to use low sodium soy sauce, you can.

 

 

 

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About the Author

Allyson Meyler

Allyson Meyler cooks, photographs, and eats the recipes found on her blog Reclaiming Yesterday. After struggling with her own health issues—and becoming frustrated with the Western medical system—Allyson took it upon herself to search for healing. She found relief through diet and lifestyle changes, and became a strong believer in food as medicine. She now shares her recipes and experiences through her blog in hopes to inspire others to get into the kitchen and take control of their health—and to eat some delicious food along the way! Follow along on Instagram and Facebook.